Introducing Chef Eric Daigneau
SPECIALIZING IN WILD GAME
About Chef Eric Daigneau
SPECIALIZING IN WILD GAME
A Florida native from Leesburg, Eric began his career as a master carpenter in the family custom cabinetry business. His craftsmanship hungered beyond wood to food and in 2010, he set the the woodworking tools aside to enroll in the Le Cordon Bleu College of Culinary Arts. Eric graduated at the top of his class and shared his chef gifts for clients at private enterprises. He is currently the Executive Chef at The Gilchrist Club, a private reserve in Trenton, Florida that offers guests true southern hospitality.
Eric specializes in Wild Game Cuisine, sausage creations, barbecue fortes and charcuterie. He also has vast experience in catering, buffets, and feasts for events. When he is not imagining a new dining experience for the Gilchrist Club, you might find Eric hunting for game or fish.
Preview some of Chef Eric's finest creations Chef Eric's Recipes
Latest News
Homemade Sausage
Like homemade summer sausage? Like wild game meat? Well then you won’t want to miss my upcoming blogs, I will be posting indepth information on everything you need to know about making wild game summer sausage, from how to care for the meat after the harvest to the best way to store you’re sausage so it last the longest in the freezer. More to come!
Curing Bacon
Bacon, bacon ,and more bacon! That’s what’s coming next on my blog. I will be going over the basics of curing bacon on three different proteins , wild boar, duck breast, and venison!